Potato And Shrimp Curry Recipes

POTATOES SAUTEED WITH SHRIMP

Steps:

• Fry potatoes in 3 T olive oil until browned and tender.
• Remove and keep warm.
• Add remaining oil to skillet, add shrimp.
• Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
• Return potatoes and mix well.

POTATO CURRY

Steps:

• Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
• Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

SHRIMP AND POTATO CURRY ROTI FILLING

Steps:

• Peel and clean the shrimp, reserving shells. Put the shrimp in a bowl and mix in the lime juice and chopped coriander stems (or shadowbene). Set aside for at least 1/2 hour.
• Meanwhile, place the reserved shrimp shells in a large stockpot and cover with a quart of water. Simmer over medium heat for 1 hour. Strain and reserve.
• In a large, deep skillet, heat the oil or ghee over medium high heat and saute the onions, stirring constantly, for 4 to 5 minutes, or until they begin to stick to the pan and turn light brown. Add the garlic and saute for 2 minutes. Add the curry powder and stir for 1 minute, taking care not to burn the spice. Add the chopped potatoes, stirring to coat with the curry-onion-garlic mixture.
• Add the Scotch bonnet pepper and 2 cups of the shrimp stock. Stir and bring to a simmer. Cover, and simmer slowly for about 40 to 45 minutes, or until the potatoes soften and begin to thicken the sauce. (If the mixture becomes too dry, add additional shrimp stock.)
• Add the marinated shrimps. Cook, uncovered, over medium heat for 10 minutes. Add salt to taste. Let cool a few minutes before adding to roti.

POTATO AND SHRIMP CURRY

Steps:

• Heat oil in a wok over medium high heat. Sauté onion, garlic and ginger until fragrant about 1 minute. Add potato, shrimp, carrot, turmeric, cumin, salt, pepper, and stir fry until shrimps turn pink. Add chipotle sauce, tomato, yogurt, chicken broth and milk. Stir, cover, lower the heat to medium, let cook 12-15 minutes or until potato are tender and the sauce is slightly thickened.
• Remove from heat, garnish with cilantro, and serve hot with steam rice or flat bread if desired.

COCONUT SHRIMP CURRY WITH MANGO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
• Bake in the preheated oven until fork-tender, about 30 minutes.
• Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
• Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
• Serve curry over cooked rice.

SHRIMP WITH INDIAN-SPICED POTATOES

Steps:

• Toss shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat until hot, then cook half of ginger and half of garlic, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a dish and cover.
• Wipe skillet clean and heat remaining 1/4 cup oil over medium-high heat until hot, then cook remaining ginger and garlic, stirring, until fragrant, about 1 minute. Add spices and cook, stirring, 1 minute. Add scallions and 1 1/4 teaspoons salt and cook, stirring, until softened. Stir in hash browns and peas and cook, stirring occasionally, until heated through and potatoes are golden and crisp in patches, about 10 minutes. Stir into shrimp.

THAI SHRIMP SWEET POTATO CURRY

Steps:

• In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add carrots, sweet potato and onion; cook 6 to 8 minutes, stirring frequently, until onion is tender. Add curry paste, gingerroot and garlic; cook and stir 30 seconds. Stir in broth and coconut milk. Heat to boiling; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, cook rice in water as directed on package. Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.
• Serve shrimp mixture over rice in bowls. Sprinkle with basil.